Pomegranate Poached Pears Recipes

POMEGRANATE POACHED PEARS WITH YOGURT SAUCE

Steps:

• Peel pears, leaving stems intact. Cut slice from bottom of each pear so it will stand upright when served; set aside. In 2-quart saucepan, heat pomegranate juice, water, sugar and cinnamon stick over medium heat until sugar is dissolved. Add pears; cover and simmer 15 to 20 minutes, spooning sauce over pears occasionally, until pears are tender when pierced with tip of sharp knife.
• Remove pears from syrup. Cook syrup over medium-high heat 15 to 20 minutes, stirring occasionally, until thickened.
• Spoon 1 1/2 tablespoons yogurt onto each plate, drizzle 2 teaspoons syrup over yogurt. Top with pears.

POACHED PEARS WITH VANILLA-POMEGRANATE SYRUP

Steps:

• Cut pomegranates in half. Remove seeds from one half; reserve (you should have about 1/2 cup seeds). Extract juice from remaining halves with a citrus juicer. Strain into a medium saucepan. (You should have about 3/4 cup juice.)
• Add honey, vanilla bean and seeds, and 4 cups water to pan. Bring to a boil. Reduce heat, and simmer 5 minutes.
• Carefully add pears. Cover, and cook until pears are tender, 3 to 5 minutes. Using a slotted spoon, transfer pears to a plate; let cool slightly. Remove vanilla bean halves from poaching liquid; halve again lengthwise, reserving for garnish. Reserve 6 tablespoons poaching liquid.
• To serve, divide pears among 4 bowls; sprinkle with reserved pomegranate seeds, dividing evenly. Drizzle each bowl with 1 1/2 tablespoons poaching liquid, and garnish with a vanilla bean quarter. Serve warm or at room temperature.